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Tip

Spicy veggie meatballs with pasta

Make the mix as before, omitting the
coriander, then shape into 16-20 meatballs.
Toss with 1 tbsp oil in a non-stick pan and
fry until browned, then pour over 500ml
passata mixed with 1 tsp dried oregano,
1 tsp sugar and some seasoning. Bubble
for 10 mins, season, then serve with pasta.

Method

Heat grill to high. Tip the beans into
a large bowl, then roughly crush with a
potato masher. Add the breadcrumbs,
chilli powder, coriander stalks and ½ the
leaves, egg and 2 tbsp salsa, season to
taste, then mix together well with a fork.

Divide the mixture into 6, then wet your
hands and shape into burgers. The burgers
can now be frozen. Place on a non-stick
baking tray, then grill for 4-5 mins on each
side until golden and crisp. To cook from
frozen, bake at 200C/fan 180C/gas 6
for 20-30 mins until hot through.

While the burgers are cooking, mix
the remaining coriander leaves with the
yogurt, lime juice and a good grind of
black pepper. Split the buns in half and
spread the bases with some of the
yogurt. Top each with leaves, avocado,
onion, a burger, another dollop of the
lime yogurt and some salsa, then serve.

Comments

Made these on Sat - swapped 1 tsp of chill for cumin,next time will keep 2 tsp chill and 1 tsp cumin. They were delicious, quick an easy. Loved that they kept their shape. Even OH - suspicious of healthy/veggie recipes was v v impressed.

I've made these a few times before and they've been very successful. I play around with additions according to what's in the fridge. Never have salsa so always use tomato purée. Quick, filling and cheap!

great! these a super easy to make. I did add some finely chopped red onion, garlic and 1 tomato as i had no salsa. Plus paprika, cumin and cayenne pepper as others had suggested to give a lovely flavour. The burgers held together well which i normally struggle with when making veggie burgers.

Quick, easy, cheap!
I've made these many times, we love them! It is true that they need more spice, I add cayenne pepper and paprika. I've also found that you can get away without the adding the egg if you don't have one.
Lovely with cheese or even mashed and wrapped in a flour tortilla.

Very tasty vegetarian option. Too blend for me with just chilli powder so instead of chilli powder I add some cumin powder and smoked paprika and also a few chopped jalapenos (and sometimes a couple of tbsps of sweetcorn) and to make it taste even more Mexican, I use low fat sour cream instead of yogurt.

OMG! These are just cooking now and they look ridiculously nice. So so so so easy to make - you'd have to be an idiot to get them wrong. I seriously want to eat these now - they look just like in the picture.

Have made these many times, they are very moist and have decided we prefer them baked for 5 minutes each side which leave them mosit but not to wet with a little bit of resistance to bite through. Delicious and very easy.

I made the meatballs. The only change I made was to bake them in the oven while I got on with the sauce. Once the sauce was simmering I then put the meatballs in and cooked them while the spaghetti was cooking. As I love coriander I did sprinkle some chopped over the meatballs along with grated cheese. Yummy! I can't seem to highlight the stars so for the record I give it 5 stars

Fantastic! Very tasty. Best veggie recipe I've made in ages. I threw in some fresh chillies as I like mine spicy. Took these to work the next day for my lunch and my work colleagues were all very jealous! They were all surprised I'd made them myself (and I didn't let on how easy they are to make!). Will definitely make again. Might make a few batches and put in the freezer.

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